Duration of the class – 2 hrs (10 A.M to 12 A.M) on Sunday, the event was organized once in a month. The class included a high tea and followed by lunch at Toscano.

Chef. Gautham Balasubramanian gave a demo on how to make a Gnocchi with the tips and tricks, so that one could make easily at home. Being a mom, I would say most of the kids loves the Italian Cuisine, the same with my kids too. So soon my hands would be trying on this Gnocchi.

MasterChef Cooking Class at Toscano

MasterChef Cooking Class at Toscano

MasterChef Cooking Class at Toscano

Mushroom sauce getting ready

We got to see the demo of 3 different varieties of Gnnochi made by both Chef.Gautham and Chef.Sridhar. Dishes are Spinach and Ricotta Gnocchi, Potato Gnocchi and PATE A CHOUX-PARISIAN GNOCCHI.

Got an invite for MasterChef Cooking class held at JW Marriott sponsored by Godrej’s Cuisine Regale on 4th June (last Saturday), Bangalore. I was much excited and eagerly waiting for the clock to ring 3, as the class was from 3 p.m to 4 p.m. Imagining the horrible Bangalore traffic in mind, I hurried up around 1 p.m from my home to JW Marriott and reached there around 2:30 p.m.

JW Marriott was under tight security and banners all over the roads. There was no limits to my happiness, got the pass in the reception and rushed to the class. I was waiting for few minutes and happened to meet few of blogger friends, we were much excited for the class.

Cooking class

Master chef cooking class

Cooking class

Cooking class

We had a great experience in the class. He prepared “Soft Shell Crab Souvlaki” which was wrapped in kerala paratha. It was heavenly and I liked it to the core. Blessed and Happy me.

Finally we also had a photo session, all of us got a chance to click a picture with the Australian Master Chef – George Colambaris.

About the event –

George Colambaris said, “I am very excited to be back in India be a part of World On A Plate. I love the food here and can’t wait to explore new flavors and cuisine. The popularity of diverse cuisines and willingness to experiment is immense amongst the current generation. It is due to brands like Cuisine Régale that foodies can continue to experiment and enjoy the experience of cooking.”

WorldOnAPlate – Australian Masterchef George Colambaris

Soft Shell Crab Souvlaki

Kiran Soans, CEO of Gold Rush Entertainment said, “At Gold Rush Entertainment we believe in bringing quality experiences to our consumers. Our previous association with George Calombaris to Bangalore was a raging success. This gave birth to the idea of World on a Plate with all the three faces of the show- George Calombaris, Gary Mehigan and Matt Preston. The weekend promises to be an exhilarating experience as they take fans in Bangalore on an exciting and inspiring culinary journey”.

A precious picture – me with Master Chef George Colambaris

World on a plate brought together the best restaurants and food places of India under one roof. The festival was a delight for foodies to experiment and experience great food, along with lively music and entertainment.

About Cuisine Regale: Cuisine Regale is India’s most premium lifestyle modular kitchen gallery brand. An innovation driver for the group, design thinking has been at the core of Cuisine Regale. The brand has been developed keeping in mind user and human centricity. Differentiating it from any other local or international brand in this space, Cuisine Regale is built on anthropometric, ergonomics and our consumers cooking styles. From creating interesting consumer touch points in the galleries, to expert guidance by designers to building solutions for kitchens including appliances & accessories, as well as complete turnkey kitchen solutions, Cuisine Regale is the destination for all who aspire to create spaces that treat family and friends, have finer tastes, seeks products which serve multiple needs and loves to build memories.

As weeks start growing, I could see the interest and passion towards cooking in these kids. There are few who come 30 mins before the class and start asking me about the dish, the preparation and even the healthiest part of consuming the dish.

The main motive of this class is to stop kids consuming junk foods, when they knew to cook, they themselves prepare what they need. I feel really happy and proud, when I came to know from their mother’s, that they cook the same dish at home. Also the whole family loved the food and this would be most pride moment of Being Madraasi.

This week we had two classes and due to exams there were only three of the kids coming to the class, among three (two were the youngest in the class).

Frittata is an Italian dish prepared with egg as a key ingredient. Indian Frittata is the same as frittata but I have induced Indian spices like chili powder, cumin powder and garam masala, so the name. A good one for breakfast, I have also induced potatoes and carrots. Because of the egg, carrots, cheese, butter, potato it been a healthiest dish for kids. You can also add spinach to it.

ButterMilk

As summer started, I wanted teach at least few coolants, and here comes ButterMilk (Indian coolant) available at all Indian houses throughout the summer.

Bread Gateau is an English recipe, gateau meaning a dish containing layers of fruits and cheese. As of summer, we could see varieties and colourful fruits and thought why to not go with fruits and also on the same hand it should be healthy for kids. Here comes my Bread Gateau, Bread Gateau goes out well for breakfast and as a dessert.